Tuesday, October 27, 2009
Quick and Easy Crawfish Etoufee
Tonights dinner was YUMMY, and a complete cheat. Crawfish Etoufee, but oooohhhhhh so easy that it's unbelievable and it's really really quick. Try it out. The table is set using burlap runners across the width of the table. The bowls are Vikki Carol and the cream plates are inexpensive ones I had forever. The bread plates are shells and the flower are orange gerber daisys and roses. Follow the photos on how to make crawfish etoufee, seasoned crackers and orange pecans (great in salad).
Let's get started, you need 1 stalk of celery and 1 onion (when I'm in a hurry I buy the already chopped up celery and onions so I don't have to do it), 2 sticks of butter (everything's better with butter), 1 package of crawfish meat (in frozen section),1 can cream of mushroom soup and rice.
Saute the onions and celery in the butter until tender. Don't forget to cook your rice to have ready to serve later.
Once celery and onions are tender add soup and stir it all together. Forgive the photo, it doesn't look very cute, but I promise it is yummy.
Next, add the crawfish, just dump the bag in and mix it all up. Serve when it's all hot and rice is ready, don't forget seasoned crackers (great with tons of stuff) and orange pecans for your salad.
Empty entire box of crackers into a large airtight container (not metal), Sprinkle half of a package of hidden valley ranch dressing mix over crackers(remember a 1/2 of package, do not go on photo above, I buy the container of ranch mix, you only need the half of the packet). In a seperate bowl mix spices: oreagno, rosemary, garlic powder, black pepper, crushed red pepper and basil (mix equal parts of all spices). Sprinkle a little over crackers (save rest for veggies or salads or more crackers later).
Next, pour 1 cup of canola oil over top of crackers. Place lid on tight and shake up the crackers to mix it all over. Leave unopened for 24 hours, but do go back and shake up the container once in a while.
Yum, great with all kinds of things. Keep the crackers in an airtight container.
Ingredients: 4 cups pecans, 1 cup sugar, 1 tablespoon orange rind, 1/4 cup orange juice, 1 1/2 teaspoon chili powder, 3/4 teaspoon cayenne pepper.
Mix sugar, orange rind, orange juice,chili powder, and cayenne in a sauce pan over medium high heat unitl bubbly.
Once bubbly,turn heat down to a simmer and add pecans and continue to stir for 5 minutes.
After 5 minutes pour onto wax paper. Let cool and store in a ziploc bag. Great in salad or alone.